slow roasted prime rib roast recipe

Written ByJenny Smyth Posted on
slow roasted prime rib roast recipe
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The Best slow roasted prime rib roast recipe

I love slow roasted prime rib roast recipe because it’s a classic dish that never goes out of style. It’s a staple at any family gathering or special occasion, and for good reason – it’s incredibly tender and flavorful. The key to making a great prime rib roast is to cook it low and slow, allowing the meat to absorb all the rich flavors of the seasonings and sauces.

This method of cooking also helps to break down the connective tissues in the meat, making it super tender and easy to slice. I’ve been making this recipe for years, and it’s always a hit with my family and friends. My kids love it because it’s so easy to serve – just slice it up and serve with some roasted veggies or mashed potatoes.

As for me, I love it because it’s a great way to spend quality time with my family while we’re all in the kitchen together. We’ll often make a big batch of this recipe on Sundays after church, and then use leftovers throughout the week for quick lunches or dinners. It’s a real crowd-pleaser, and I’m happy to share my favorite recipe with you today.

I’ve experimented with different seasonings and sauces over the years, but this recipe remains one of my favorites. The combination of garlic, thyme, and rosemary gives the prime rib roast an incredible depth of flavor that complements the richness of the meat perfectly. Plus, it’s super easy to make – just rub the seasonings all over the roast, pop it in the oven, and let it cook for several hours.

I like to serve this dish with some roasted veggies or a salad on the side, as they provide a nice contrast in texture to the rich flavors of the prime rib roast.

Slow Roasted Prime Rib Roast

Slow Roasted Prime Rib Roast

4.9 from 970 votes

A tender and flavorful prime rib roast, slow roasted to perfection with a savory herb crust. This impressive main course is ideal for special occasions and holiday dinners.

Prep Time20 mins
Cook Time3 hours 30 mins
Resting Time0 mins
Total Time3 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Roast

1 (5-6 pound) bone-in prime rib roast
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped

For the Au Jus

2 cups beef broth
1/2 cup dry red wine
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch mixed with 2 tablespoons water

👨‍🍳Directions

1Remove the prime rib from the refrigerator 2 hours before cooking to bring it to room temperature.
2Pat the roast dry with paper towels.
3Preheat the oven to 250°F.
4In a small bowl, combine olive oil, kosher salt, black pepper, minced garlic, rosemary, and thyme.
5Rub the mixture evenly over the entire roast.
6Place the roast bone-side down on a rack in a roasting pan.
7Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
8Roast for 3 to 3.
5 hours until the internal temperature reaches 120°F for medium-rare.
9Remove the roast from the oven and tent loosely with aluminum foil.
10Let it rest for 30 minutes.
11The internal temperature will rise to about 130°F.
12Increase the oven temperature to 500°F.
13Remove the foil and return the roast to the oven.
14Roast for 10 to 15 minutes until the exterior is browned and crisp.
15Remove the roast from the oven and let it rest for 10 minutes before carving.
16While the roast rests, prepare the au jus.
17Place the roasting pan over medium heat on the stove.
18Add beef broth, red wine, and Worcestershire sauce, scraping up any browned bits.
19Bring to a simmer.
20Whisk in the cornstarch slurry and cook for 2 minutes until the sauce thickens slightly.
21Strain the au jus through a fine-mesh sieve into a serving bowl.
22Carve the prime rib by slicing between the bones and then cutting the meat into thick slices.
23Serve immediately with the warm au jus.

🔧Equipment

Roasting pan with rack
Meat thermometer
Aluminum foil
Small saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 19g❤️Cholesterol: 155mg🧂Sodium: 1200mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 48g

📝Notes

For best results, use a meat thermometer to ensure accurate doneness. Letting the roast rest before carving helps retain its juices.

Watch Video Of How Slow Roasted Prime Rib Roast Works

This slow roasted prime rib roast recipe is perfect for any occasion – whether you’re hosting a holiday dinner or just want a delicious meal at home.

The best part is that you can make it ahead of time and store leftovers in an airtight container in your fridge for up to 3 days or freeze for up to 2 months.

When reheating, simply place the sliced prime rib roast on a baking sheet lined with parchment paper and heat in a preheated oven at 275°F (135°C) until warmed through.

❓ Frequently Asked Questions About Slow Roasted Prime Rib Roast

Q: What type of meat should I use for this recipe?

You can use either beef prime rib or boneless beef roast for this recipe.

Q: How long does it take to cook a prime rib roast?

The cooking time will depend on the size of your roast, but generally speaking, you can expect to cook a prime rib roast for 2-3 hours at 325°F (165°C). It’s essential to let it rest for 30 minutes before slicing.

Q: Can I make this recipe ahead of time?

You can season the prime rib roast up to 24 hours in advance, but don’t cook it until you’re ready to serve.

Q: What temperature should I set my oven to?

Aim for an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Q: Can I use different seasonings instead of garlic, thyme, and rosemary?

Of course! Feel free to experiment with other herbs and spices like paprika, cumin, or coriander.

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